Classic Crockpot Pierogi Casserole with Kielbasa
A hearty and comforting dish that layers frozen pierogi, kielbasa, cheeses, and creamy soup, slow-cooked for a satisfying family meal.
Ingredients
Main Ingredients
- 1 pound kielbasa, sliced
- 24 ounces frozen pierogi (potato and cheese filling)
- 1 onion, diced
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup (or cream of your choice)
- 1 cup sour cream
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
- to taste Chopped fresh chives or green onions for garnish (optional)
Instructions
Preparation
- Lightly grease or spray the inside of the crockpot.
- Layer half of the frozen pierogi in the bottom of the crockpot.
- Add half of the sliced kielbasa on top of the pierogi.
- Sprinkle half of the diced onion over the kielbasa.
- Pour half of the cream of mushroom soup over the layer.
- Add one cup of shredded cheddar cheese on top.
- Repeat the layering process with the remaining pierogi, kielbasa, onion, soup, and cheese.
- In a separate bowl, mix the sour cream, chicken broth, garlic powder, onion powder, salt, and pepper until combined.
- Pour this mixture over the layers in the crockpot, ensuring even distribution.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Gently stir before serving to mix everything together, and enjoy!
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Notes
For a crispy texture, broil the casserole for a few minutes after cooking. Consider using different types of pierogi or adjusting seasonings to personal taste. This dish is easy to prep ahead of time and freeze for later.